A Polish version of the prototypical hearty meat-and-vegetable soup. This recipe is fast and delicious!


  • 3 1/2 pints water
  • 1 pound beef
  • 1 pound bones
  • 1 cup carrots
  • 1 cup leeks
  • 1 cup onions
  • 4 small dried mushrooms
  • 1 tablespoon butter


1. Pour water over the beef and bones and simmer over low heat. After 1 hour, add mixed vegetables and mushrooms. When meat is tender, strain the broth.

2. Cut the meat into cubes and the mushrooms and vegetables into thin strips. Cook 3/4 pint of the cooked broth, salted to taste, with 4-6 oz of pearl barley.

3. When barley is cooked, add butter and mix the barley for a while with a spoon, until it turns white. Add cooked barley to the remaining broth and cook for 15-20 minutes. Add diced meat, mushrooms and vegetables to the broth, and salt to taste. Sprinkle with minced parsley.

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